Serve up restaurant favorites at home

How many times have you been sitting at home, craving a dish from your favorite restaurant, but you don't want to leave the comfort of your couch to go get it? 

Cadillac Ranch owner, Chris Osborn shares the home versions of a few of the popular dishes off his menu so you can create them without leaving the house.

El Paso Chopped Roasted Vegetable Salad
Ingredients:
1 bag Salad Mix (spring or mesculin with Romaine)
1 poblano pepper
1 red onion
1 cob of sweet or yellow corn
1 corn tortilla
4 spears of asparagus
Cherry tomatoes
1 cucumber
Salt
Pepper
½ cup of Cilantro lime vinaigrette dressing (buy at supermarket)
EVOO (extra virgin olive oil)

Preparation:
1)    Slice the red onion by hand or on a mandolin into onion wheels, then sauté the onions in EVOO with a little salt and pepper until slightly tender and caramelized.  Then cool the onions in the fridge
2)    Brush the asparagus and poblano with EVOO and grill them on a grill or grill pan.  Grill the asparagus until slightly browned and tender then cool and chop into small pieces.  Grill the poblano until the skin of the pepper is charred.  Then shock the pepper in an ice water bath and remove the skin.  Seed and dice the remainder of the pepper.
3)    Slice your tomatoes into halves; use the mandolin or a knife to slice the cucumber into thin round wheels.  Use a knife and remove the raw corn from the cob into a bowl.
4)    Julienne the corn tortilla into strips.  Heat vegetable oil in a hot pan then fry the tortilla strips until crispy remove from oil and salt them immediately to taste.
5)    In a large mixing bowl add the salad mix, onions and corn.  Toss all of the ingredients with the dressing and salt and pepper to taste.  Mix and toss the salad well to coat all of the ingredients with dressing and seasoning.
6)    Plate the dressed salad in a large bowl or plate, then arrange the cucumbers and tomatoes around the outer edge of the bowl alternating one after another.  Then scatter the tortilla strips evenly over the salad.  Finally place the chopped asparagus in the center of the salad after that place the poblano on top of the asparagus.  Season with salt and pepper to taste.
7)    Now the salad is ready to serve.  Encourage your guests to mix the salad together at the table and enjoy.  This recipe yields 2 large entrée sized salads or 4 small appetizer salads.  For a heartier meal top with fajita  grilled chicken or steak.


Santa Fe Chicken Sliders
Ingredients:
8 oz chicken boneless, skinless breasts (yields 3 patties per breast)
1 egg (per pound of chicken)
Minced garlic (1 teaspoon per pound of chicken)
Salt & Pepper (to taste)
Slider Buns
New Mexico Green Chili Sauce (bought in jars at supermarket)
Grated cheddar cheese (1 oz per slider patty)
Panko bread crumbs (1 cup per pound of chicken)

Preparation:
1)    Grind the chicken in a food processor or meat grinder attachment for a kitchen mixer
2)    Add the egg, salt and pepper to the food processor and mix or mix in bowl by hand if using a grinder, then add the bread crumbs and mix again
3)    Form balls that weigh around 2 oz. each, roll and press ball s flat into evenly sized patties
4)    Pre heat a grill or grill pan (high temp for out door grill, medium high temp for a grill pan)
5)    Add patties to preheated grilling surface and grill on each side until cooked to an internal temperature of 160 degrees is reached
6)    Add 1 oz of cheese to each patty and melt the cheese, grill the buns at this time too
7)    Add the patties to the bottom buns on a serving platter or plate top generously with green chili sauce and then top with the top of buns


Maple Bacon Porkwich
Ingredients:
Pork butt or pork shoulder

Dry Rub Ingredients
Paprika
Brown Sugar
Cayenne Pepper
Salt & Pepper

Grated white American cheese
bacon
Pretzel buns or burger buns
Maple Syrup
Butter
Red Chili Flakes

Preparation:
1)    Rub the pork generously with the dry rub, wrap the pork in heat resistant kitchen wrap then again in foil & bake in a preheated oven at 200 degrees for at least 6 hours
2)    Remove pork from oven and wrapping in a baking pan or mixing bowl and pull the pork apart into chunks with forks or tongs
3)    Cook the bacon in the oven on a sheet tray at 350 degrees for about 20 minutes until bacon is crispy, let the bacon cool then break it into crumbs
4)    Heat a sauté pan on the stove on high, add the butter, maple syrup and chili flakes until it reaches a bubble
5)    Toss in pork and stir until the pork is coated and the sauce is thoroughly incorporated into the meat
6)    Toss in the bacon bits until it too is incorporated into the meat and sauce
7)    Rest the pork in the pan while you toast the buns with a little pat of butter
8)    Place the pork on the bottom bun and the top with cheese, throw them into the broiler on high until cheese is melted
9)    Top with the top of buns and serve

Cadillac Ranch
Tempe Marketplace
(480) 894-1111
www.cadillacranchtempe.com